JPH0661298B2 - rice cooker - Google Patents
rice cookerInfo
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- JPH0661298B2 JPH0661298B2 JP63319999A JP31999988A JPH0661298B2 JP H0661298 B2 JPH0661298 B2 JP H0661298B2 JP 63319999 A JP63319999 A JP 63319999A JP 31999988 A JP31999988 A JP 31999988A JP H0661298 B2 JPH0661298 B2 JP H0661298B2
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- rice
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- cooking
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は炊飯器の温度制御に係わり,特に温度検出手
段が釜との接触不良で正確に釜の温度を検出出来ないと
きに生じる生炊き炊飯を防止するようにした炊飯器に関
するものである。Description: TECHNICAL FIELD The present invention relates to temperature control of a rice cooker, and in particular, when the temperature of the rice cooker cannot accurately detect the temperature of the rice cooker due to poor contact with the rice cooker. The present invention relates to a rice cooker designed to prevent rice cooking.
従来の炊飯器を第6図,第7図(A),(B),及び第8図に
おいて説明する。図において,(1)は炊飯器本体,(2)は
この炊飯器本体内に着脱自在に設けられた釜,(3)は炊
飯器本体(1)内底部に設けられて,この釜(2)を外底部よ
り加熱する加熱手段である炊飯ヒータ,(4)は炊飯器本
体(1)の内底部中央に設けられて釜(2)の外底面中央に付
勢されて当接したセンサー(4a)を有する温度検出手段,
(5)は釜(2)内に収納された米,(6)は温度検出手段(4)に
より検出される温度の所定温度間をカウントするカウン
ト手段,(7)はカウント手段(6)より入力を受け炊飯量を
検出する炊飯量検出手段,(8)はこの炊飯量検出手段(7)
と温度検出手段(4)より入力を受け,加熱手段(3)を制御
する加熱量制御手段である。A conventional rice cooker will be described with reference to FIG. 6, FIG. 7 (A), (B), and FIG. In the figure, (1) is a rice cooker body, (2) is a pot that is detachably installed in the rice cooker body, and (3) is a bottom part of the rice cooker body (1). ) Is a heating means for heating the outer bottom of the rice cooker, and (4) is a sensor (4) provided at the center of the inner bottom of the rice cooker body (1) and urged to contact with the center of the outer bottom of the pot (2). Temperature detection means having 4a),
(5) is rice stored in the kettle (2), (6) is counting means for counting a predetermined temperature of the temperature detected by the temperature detecting means (4), and (7) is counting means (6) Cooked rice amount detecting means for receiving the input and detecting the cooked rice amount, (8) is this cooked rice amount detecting means (7)
And heating amount control means for controlling the heating means (3) by receiving an input from the temperature detecting means (4).
次に動作について説明する。まず釜(2)を炊飯器本体(1)
より取り出し,釜(2)内に研ぎ終つた米(5)を所望量と水
を適量入れる。そして再び炊飯器本体(1)内に収納す
る。以上のようにセツト終了後炊飯を開始させると,炊
飯ヒータ(3)が発熱して釜(2)を加熱させる。釜(2)が加
熱されると,それに追随して米(5)の温度も上昇する。
この際,釜(2)の温度はセンサ(4a)を有する温度検出手
段(4)により常時検出されており、この検出温度の所定
温度間をカウント手段(6)によりカウントし,そのカウ
ント結果を炊飯量検出手段(7)が入力して炊飯量を検出
している。又加熱量制御手段(8)は温度検出手段(4)及び
炊飯量検出手段(7)より入力を受け炊飯ヒータ(3)を制御
している。Next, the operation will be described. First, attach the pot (2) to the rice cooker body (1).
Take it out, and put the desired amount of polished rice (5) and an appropriate amount of water in the kettle (2). Then, store it again in the rice cooker body (1). As described above, when rice cooking is started after the completion of setting, the rice cooking heater (3) generates heat and heats the pot (2). When the kettle (2) is heated, the temperature of the rice (5) also rises following it.
At this time, the temperature of the kettle (2) is constantly detected by the temperature detecting means (4) having the sensor (4a), and the counting means (6) counts a predetermined temperature of the detected temperature, and the count result is obtained. The amount of cooked rice detecting means (7) is input to detect the amount of cooked rice. The heating amount control means (8) receives inputs from the temperature detecting means (4) and the rice cooking amount detecting means (7) to control the rice cooking heater (3).
釜(2)が加熱されて,その温度が100℃付近になると
米(5)の炊き出しが始まる。釜(2)の温度は水の沸騰とと
もに,ほぼ一定値を維持するが釜(2)内の水が無くなつ
てくると釜(2)の温度が急激に上昇し,炊飯量に応じて
設定された炊き上げ完了温度(例えば少量炊飯時は11
5℃,多量炊飯時は123℃)に達した時点で,加熱量
制御手段(8)が加熱手段(3)への通電を遮断する。この加
熱量制御手段(8)は上記したとおり炊飯工程中に釜(2)内
の炊飯量を検出する炊飯量検出手段(7)から入力を受け
ているので,炊き上げ完了温度を選択出来るものであ
る。そして,炊飯ヒータ(3)への通電が遮断された後,
蒸らし行程に移行する。When the kettle (2) is heated and the temperature reaches around 100 ° C, rice (5) begins to be cooked. The temperature of the kettle (2) maintains an almost constant value as the water boils, but when the water in the kettle (2) runs out, the temperature of the kettle (2) rises sharply and is set according to the amount of cooked rice. Completed cooking temperature (for example, 11 when cooking a small amount of rice)
The heating amount control means (8) cuts off the power supply to the heating means (3) when the temperature reaches 5 ° C. or 123 ° C. when a large amount of rice is cooked. As described above, the heating amount control means (8) receives an input from the cooking amount detection means (7) for detecting the cooking amount in the pot (2) during the cooking process, so that the cooking completion temperature can be selected. Is. Then, after the power to the rice cooking heater (3) is cut off,
Move to the steaming process.
第7図(A)は少量炊飯時の温度特性図であり,Ts−a
は温度検知手段(4)が検知した温度を示し,Tr−aは
釜(2)内の米(5)の温度を示しており,115℃において
炊き上げが完了し炊飯ヒータ(3)への通電が遮断されて
いるので,Ts−aの温度がしだいに下がつているのが
わかる。FIG. 7 (A) is a temperature characteristic diagram when a small amount of rice is cooked, Ts-a
Indicates the temperature detected by the temperature detecting means (4), and Tr-a indicates the temperature of the rice (5) in the kettle (2). Since the energization is cut off, it can be seen that the temperature of Ts-a gradually decreases.
第7図(B)は多量炊飯時の温度特性図であり,Ts−b
は温度検知手段(4)が検知した温度,Tr−bは米(5)温
度である。多量炊飯であるため少量炊飯時よりも100
℃付近に至るまでの時間が長くかかつていることがわか
る。カウント手段(6)はこの長さの違いをカウントして
いる。又123℃において炊き上げが完了し加熱手段
(3)への通電が遮断されているので,Ts−bの温度が
しだいに下がつているのがわかる。FIG. 7 (B) is a temperature characteristic diagram when cooking a large amount of rice, Ts-b
Is the temperature detected by the temperature detecting means (4), and Tr-b is the temperature of the rice (5). Because it is a large amount of rice, 100 more than when cooking a small amount
It can be seen that it takes a long time to reach around ℃. The counting means (6) counts this difference in length. In addition, the cooking is completed at 123 ° C and the heating means
Since the power supply to (3) is cut off, it can be seen that the temperature of Ts-b gradually drops.
従来の炊飯器は釜(2)とセンサ(4a)との接触が正常な炊
飯時には上記のような制御により炊飯温度特性を作り出
しているが,例えば第8図に示すように釜(2)の外底面
とセンサ(4a)との間に米(5)等の異物が挟まつてしまつ
た場合には,センサ(4a)は釜(2)の温度を正確に検出す
ることが出来ず,炊飯ヒータ(3)の熱上昇を検出してし
まう形となる。第7図(C),(D)はその状態時における温
度特性図であり,センサ(4a)の検知温度は急激に上昇し
て炊飯量検出手段(7)が少量炊飯と検出していたときに
は115℃で炊飯ヒータ(3)の通電を遮断し,多量炊飯
と検出していたときには123℃で遮断してしまう。な
おこの炊飯量検出手段(7)の入力は温度検出手段(4)であ
るのでその検知は全くあてにならないものなので多量で
あつても115℃で炊飯ヒータ(3)への通電が遮断され
てしまうことも起こりうる。In the conventional rice cooker, the rice cook temperature characteristic is created by the above control when the rice is cooked when the contact between the kettle (2) and the sensor (4a) is normal. For example, as shown in FIG. When foreign matter such as rice (5) is caught between the outer bottom surface and the sensor (4a), the sensor (4a) cannot accurately detect the temperature of the pot (2) and the rice cooker It will be in the form of detecting the heat rise of (3). FIGS. 7 (C) and (D) are temperature characteristic diagrams in that state. When the detection temperature of the sensor (4a) rises sharply and the rice cooking amount detecting means (7) detects that the rice is a small amount, The electricity to the rice cooking heater (3) is cut off at 115 ° C, and when it is detected that a large amount of rice has been cooked, it is cut off at 123 ° C. Since the input of the rice cooking amount detecting means (7) is the temperature detecting means (4), the detection is completely unreliable, so even if the amount is large, the electricity to the rice cooking heater (3) is cut off at 115 ° C. It can happen.
又,温度検知手段(4)が炊飯ヒータ(3)の温度を検知する
形となつているので炊飯完了温度に至るまでの間に正常
接触状態のような検知温度が一定になる状態が無くなり
図中Ts-c,Ts-dに示すように正常時よりも早く炊飯完了
温度に達してしまい,炊飯ヒータ(3)への通電を遮断し
てしまう。これにより釜(2)内の米(5)の温度は図中Tr
−c,Tr−dに示すように上昇曲線の勾配が緩く温度
検知手段(4)が炊飯完了温度に達した時点においても,
まだ温度が低いので,米(4)が炊き上がらないにもかか
わらず,そのまま蒸らし工程に移つてしまい,いわゆる
生炊き御飯が出来るという問題点があつた。Moreover, since the temperature detecting means (4) is configured to detect the temperature of the rice cooking heater (3), there is no longer a condition where the detected temperature becomes constant like the normal contact state until the rice cooking completion temperature is reached. As shown in medium Ts-c and Ts-d, the rice cooking temperature is reached faster than normal, and the power to the rice cooking heater (3) is cut off. As a result, the temperature of rice (5) in the pot (2) is
As shown in −c and Tr−d, the slope of the rising curve is gentle and even when the temperature detecting means (4) reaches the rice cooking completion temperature,
Since the temperature was still low, the rice (4) could not be cooked, but it moved to the steaming process as it was, and there was the problem that so-called raw cooked rice could be made.
また第9図〜第11図に示す,特開昭62−26036
号公報においては,熱板式の炊飯ヒータ(3)と釜(2)との
間の密着不良に関するものであるから,温度検出手段
(4)は炊飯ヒータ(3)の熱伝導悪化による異常加熱の影響
を受けながらも釜(2)の温度を検出していくので,炊飯
特有の温度上昇曲線は検出される。従つて正常接触状態
において第10図に示すように110度から120度ま
での温度間がドライアツプ時にあたるのに対し,異常接
触状態においては,第11図に示すように沸騰時にあた
り,この間の経過時間の差により,炊飯完了温度を12
0度にするか,135度にするかを選択していた。しか
しながら,この制御においては釜(2)とセンサ(4a)との
接触異常によつて起こる検出温度の急上昇には対応する
ものではなかつた。Further, as shown in FIGS. 9 to 11, Japanese Patent Laid-Open No. 62-26036.
In Japanese Patent Laid-Open Publication No. 2003-242242, it relates to poor contact between the hot plate type rice cooking heater (3) and the pot (2).
Since (4) detects the temperature of the cooker (2) while being affected by abnormal heating due to poor heat conduction of the rice cooking heater (3), the temperature rise curve peculiar to rice cooking is detected. Therefore, in the normal contact state, as shown in FIG. 10, the temperature range from 110 ° C. to 120 ° C. corresponds to the dry-up time, whereas in the abnormal contact state, the temperature rises during boiling as shown in FIG. Depending on the time difference, the cooking completion temperature may be 12
The choice was 0 degrees or 135 degrees. However, this control does not deal with the sudden rise in the detected temperature caused by the contact abnormality between the shuttle (2) and the sensor (4a).
この発明は上記のような問題点を解消するためになされ
たもので,釜と温度検出手段との接触異常により起こる
生炊き炊飯を防止することが出来る炊飯器を得ることを
目的とする。The present invention has been made to solve the above problems, and an object thereof is to obtain a rice cooker capable of preventing raw cooked rice caused by abnormal contact between the pot and the temperature detecting means.
炊飯器本体、この炊飯器本体内に着脱自在に収納される
と共に米を収納する釜、この釜を介して米を加熱する加
熱手段,上記釜に当接し沸騰温度付近に設定した第1の
温度間と第1の温度間よりも高く炊飯完了温度よりも低
い温度範囲内に設定した第2の温度間をそれぞれ検出す
る温度検出手段、上記第1の温度間の第1経過時間と上
記第2の温度間の第2経過時間を計測する計測手段、 上記第1経過時間と上記第2経過時間とを比較して炊飯
状態の異常を検知する異常検知手段、上記異常検知手段
により異常が検知された場合、一定時間米の加熱を停止
させた後、上記炊飯完了温度よりも高い所定温度まで加
熱するように上記加熱手段を制御する加熱量制御手段を
備えたものである。Rice cooker body, a pot that is detachably housed in the rice cooker body and stores rice, a heating means for heating rice through the pot, a first temperature that is in contact with the pot and is set near the boiling temperature Between the first temperature and the second temperature set in a temperature range higher than the first temperature and lower than the rice cooking completion temperature, the first elapsed time between the first temperatures and the second temperature. Measuring means for measuring the second elapsed time between the temperatures, abnormality detecting means for comparing the first elapsed time with the second elapsed time to detect an abnormality in the cooked rice state, and the abnormality detecting means for detecting the abnormality. In this case, after the heating of the rice is stopped for a certain time, the heating amount control means for controlling the heating means so as to heat the rice to a predetermined temperature higher than the rice cooking completion temperature is provided.
この発明においては,検温状態検出制御手段が温度検出
手段と釜との接触状態の異常を検出して加熱量制御手段
を制御する。In the present invention, the temperature detection state detection control means detects an abnormality in the contact state between the temperature detection means and the kettle and controls the heating amount control means.
以下,この発明の一実施例を第1図〜第5図において説
明する。An embodiment of the present invention will be described below with reference to FIGS.
図において(1)〜(8)は上記従来の炊飯器とほぼ同一のも
のである。(9)はカウント手段(6)より入力を受け,後述
する算式にあてはめて演算を行い,その演算結果に基づ
き加熱量制御手段(8)に出力を発信する演算手段であ
る。なお温度検出手段(4),カウント手段(6),炊飯量検
出手段(7),加熱量制御手段(8)及び演算手段(9)は処理
プログラムを記憶したメモリ,センサ(4a)からの検出信
号及び図示しないスイツチ等からの信号を入力する回
路,この入力回路に入力される信号に基づいてプログラ
ム処理によつて得られた出力信号,すなわち加熱量制御
信号を出力回路を介して炊飯ヒータ(3)に出力するため
のCPUを備えたマイクロコンピユータで構成されてい
る。In the figure, (1) to (8) are almost the same as the conventional rice cooker. Reference numeral (9) is an arithmetic means for receiving an input from the counting means (6), applying an equation to be described later to perform an arithmetic operation, and transmitting an output to the heating amount control means (8) based on the arithmetic result. The temperature detecting means (4), the counting means (6), the rice cooking amount detecting means (7), the heating amount controlling means (8) and the calculating means (9) are detected from the memory storing the processing program and the sensor (4a). A circuit for inputting a signal and a signal from a switch (not shown), an output signal obtained by a program process based on the signal input to this input circuit, that is, a heating amount control signal, via the output circuit. It is composed of a microcomputer equipped with a CPU for outputting to 3).
またカウント手段(6)と演算手段(9)は総称して,検温状
態検出制御手段(10)と称する。次に動作について,第2
図〜第5図に従い説明する。図中T1は少量炊飯時の炊
き上げ温度115℃,T2は多量炊飯時の炊き上げ温度
123℃,T3は95℃,T4は110℃,T5は11
2℃,T6は120℃で設定されている。カウント手段
(6)はこの温度間を炊飯量検出手段(7)の検出結果にした
がい選択的にカウントする。つまり少量と検出された場
合はT3〜T4温度間(τ1と称する。)とT5〜T1
温度間(τ2と称する)とをカウントし,多量と検出さ
れた場合にはτ1と,T6〜T2温度間(τ3と称す
る)とをカウントするものである。そして,このカウン
ト結果を演算手段(9)が入力して,下式にあてはめて正
常炊飯か異常炊飯かの判定を行うものである。The counting means (6) and the computing means (9) are collectively referred to as a temperature detection state detection control means (10). Next, regarding the operation, the second
It will be described with reference to FIGS. In the figure, T 1 is a cooking temperature of 115 ° C. when cooking a small amount of rice, T 2 is a cooking temperature of 123 ° C. when cooking a large amount of rice, T 3 is 95 ° C., T 4 is 110 ° C., and T 5 is 11
2 ° C and T 6 are set at 120 ° C. Counting means
(6) selectively counts between these temperatures according to the detection result of the cooked rice amount detecting means (7). That is, when a small amount is detected, the temperature is between T 3 and T 4 (referred to as τ 1 ) and T 5 to T 1.
The temperature interval (referred to as τ 2 ) is counted, and when detected as a large amount, τ 1 and the T 6 -T 2 temperature interval (referred to as τ 3 ) are counted. Then, the calculation result is input to the calculating means (9) and is applied to the following formula to determine whether the rice is normally cooked or abnormally cooked.
τ1/τ2≧Y ……(少量 正常) τ1/τ2<Y ……(少量 異常) τ1/τ3≧Y ……(多量 正常) τ1/τ3<Y ……(多量 異常) 〜式まであるが,と式は少量炊飯判定時,と
式は異常炊飯判定時の公式である。Yは値を予め6と
設定しておき,τ1/τ2又は1/τ3が6以上であれ
ば正常炊飯と判定し,6未満であれば異常炊飯と判定す
るようにしておく。τ 1 / τ 2 ≧ Y ...... (Small amount normal) τ 1 / τ 2 <Y …… (Small amount abnormal) τ 1 / τ 3 ≧ Y …… (Large amount normal) τ 1 / τ 3 <Y …… (Large amount) Abnormal) ~ There are formulas, but the formula is for small amount rice cooking, and the formula is for abnormal rice cooking. The value of Y is set to 6 in advance, and if τ 1 / τ 2 or 1 / τ 3 is 6 or more, it is determined as normal rice cooking, and if less than 6, it is determined as abnormal rice cooking.
以上のように演算手段(9)はこの演算結果に基づき,正
常炊飯であれば炊き上げ完了後むらし行程に移行するよ
う加熱量制御手段(8)に出力を行い異常炊飯であれば
「保留時間(Th)経過後,温度検出手段(4)が133℃を
検出するまで炊飯ヒータ(3)を弱火加熱する」生炊き炊
飯工程を行うように,加熱量制御手段(8)に出力を行う
ものである。なおこれにより米は約15分以上100℃
を保つことができα化が捉進される。まずはじめに、釜
(2)とセンサ(4a)との接触が正常な状態において,少量
炊飯を行つた場合について説明をする。この時の温度特
性図は,第3図(A)であり,Ts−eは温度検知手段(4)
の検出温度,Tr−eは米(5)温度である。炊飯スター
ト後,従来と同様に温度検出手段(4)によつて検出され
る温度の所定温度間をカウント手段(6)がカウントし,
このカウント結果を炊飯量検出手段(7)が入力して炊飯
量を検出する(ステツプ11)。次に温度検知手段(4)
がT3温度を検知すると(ステツプ12),カウント手
段(6)がカウントを開始する。(ステツプ13)次に
温度検知手段(4)がT4温度を検知すると(ステツプ1
4)カウント手段(6)はカウントを停止する(ステツ
プ15)。これによりτ1がカウントされる。次に炊飯
量検出手段(7)により検出された結果に基づき(ステツ
プ16)少量炊飯であればステツプ17に多量炊飯であ
ればステツプ22に移行する。この場合は少量であるの
でステツプ16に移行する。ステツプ17でT5温度を
温度検出手段(4)が検出すると,再びカウント手段(6)が
カウントを開始する(ステツプ18)。そして温度検
知手段(4)がT1温度を検知すると(ステツプ19),
カウント手段(6)がカウントを停止する(ステツプ2
0)。これによりτ2がカウントされる。As described above, the calculation means (9) outputs the heating amount control means (8) based on the calculation result so that the rice cooks normally when the rice is cooked and then shifts to the unevenness stage after completion of cooking. After the lapse of time (Th), the rice heating heater (3) is heated with low heat until the temperature detecting means (4) detects 133 ° C. ”The heating amount controlling means (8) is output to perform the raw rice cooking step. It is a thing. As a result, the rice will stay at 100 ° C for about 15 minutes or longer.
Can be maintained and alpha conversion is promoted. First of all, the pot
A case where a small amount of rice is cooked while the contact between (2) and the sensor (4a) is normal will be described. The temperature characteristic diagram at this time is shown in FIG. 3 (A), and Ts-e is the temperature detecting means (4).
The detection temperature of Tr-e is the rice (5) temperature. After the start of rice cooking, the counting means (6) counts between the predetermined temperatures detected by the temperature detecting means (4) as in the conventional case,
The rice cooking amount detection means (7) inputs this count result and detects the rice cooking amount (step 11). Next, temperature detection means (4)
When the T 3 temperature is detected (step 12), the counting means (6) starts counting. (Step 13) Next, when the temperature detecting means (4) detects the T 4 temperature (Step 1)
4) The counting means (6) stops counting (step 15). As a result, τ 1 is counted. Next, on the basis of the result detected by the rice cooking amount detecting means (7) (step 16), if small amount of rice is cooked, it moves to step 17, and if large amount of rice is cooked, it moves to step 22. In this case, since the amount is small, the process proceeds to step 16. When the temperature detecting means (4) detects a T 5 temperature in step 17, counting means (6) starts counting again (step 18). When the temperature detecting means (4) detects the T 1 temperature (step 19),
The counting means (6) stops counting (step 2
0). As a result, τ 2 is counted.
次にカウント手段(6)によつてカウントされたτ1及び
τ2を演算手段(9)が入力する。仮に,この時のτ1は
12分とカウントされτ2は1分とカウントされたとす
る。演算手段(9)はこの数値を下式にあてはめて演算を
行う(ステツプ21)。Next, the calculating means (9) inputs τ 1 and τ 2 counted by the counting means (6). It is assumed that τ 1 at this time is counted as 12 minutes and τ 2 is counted as 1 minute. The calculation means (9) applies this numerical value to the following formula to perform calculation (step 21).
(τ1)12/(τ2)1>(Y)6,ここでτ1が12分と長い理由
を説明する。(τ 1 ) 12 / (τ 2 ) 1> (Y) 6. Here, the reason why τ 1 is as long as 12 minutes will be explained.
正常な接触状態で炊飯を行つた場合,τ1中に温度検出
手段(4)が一定温度を継続して検出する時間(釜(2)内の
水の蒸沸状態時)が組み込まれるので,第3図(A)に示
すようにτ2に対して非常に長くなるものである。逆に
τ2が1分と短いのは,釜(2)内の水が無くなり釜(2)の
温度が急激に上昇するドライアツプ時を測定しているた
めである。次にステツプ27で演算手段(9)が,この演
算結果に基づき正常炊飯と判定する。そして炊き上げ完
了後ステツプ28に移行してむらし行程を行つた後炊飯
を終了する。次に釜(2)とセンサ(4a)との接触が正常な
状態において多量炊飯を行つた場合について説明する。
この時の温度特性図は第4図(A)であり,Ts−gは温
度検出手段(4)の検出温度,Tr−gは米(5)の温度であ
る。ステツプ11〜ステツプ15までの説明は上記少量
炊飯を行つた場合と略同じなので省略する。ステツプ1
6にてステツプ11で検出された結果に基づきステツプ
22に移行し,温度検出手段(4)がT6温度を検出する
とカウント手段(6)がカウントを開始する(ステツプ
23)。次に温度検出手段(4)がT2温度を検出すると
(ステツプ24),カウント手段(6)がカウントを停
止する(ステツプ25)。これによりτ3がカウントさ
れる。このときτ1は4分,τ3は0.5分だつたとす
る。これをステツプ26で演算すると(τ1)4/(τ3)0.5
≧Y(6)となりステツプ27で演算手段(9)が正常炊飯と
判定して炊き上げ完了後,ステツプ28に移行させ,む
らし行程を行つた後,炊飯を終了する。When rice is cooked in a normal contact state, the time for the temperature detecting means (4) to continuously detect a constant temperature during τ 1 (when the water in the kettle (2) is in a boiling state) is incorporated. As shown in FIG. 3 (A), it becomes very long with respect to τ 2 . On the contrary, τ 2 is as short as 1 minute because the water in the kettle (2) is exhausted and the temperature of the kettle (2) rises rapidly. Next, in step 27, the calculation means (9) determines that the rice is normally cooked based on the calculation result. After the completion of cooking, the process proceeds to step 28 to perform a muffler stroke, and then the cooking of rice is completed. Next, a case where a large amount of rice is cooked in a state where the contact between the pot (2) and the sensor (4a) is normal will be described.
The temperature characteristic diagram at this time is shown in FIG. 4 (A), Ts-g is the temperature detected by the temperature detecting means (4), and Tr-g is the temperature of the rice (5). The description of steps 11 to 15 is omitted since it is substantially the same as the case of performing the small amount rice cooking. Step 1
Based on the result detected in step 11 in step 6, the process moves to step 22, and when the temperature detecting means (4) detects the T 6 temperature, the counting means (6) starts counting (step 23). Next, when the temperature detecting means (4) detects the T 2 temperature (step 24), the counting means (6) stops counting (step 25). As a result, τ 3 is counted. At this time, τ 1 is 4 minutes and τ 3 is 0.5 minutes. When this is calculated in step 26, (τ 1 ) 4 / (τ 3 ) 0.5
When ≧ Y (6), the calculation means (9) determines that the rice is normally cooked in step 27, and after the cooking is completed, the process is transferred to step 28, and the rice is finished after performing the unevenness stroke.
ここで,少量炊飯時にはτ2をカウントし多量炊飯時に
はτ3を1カウントした理由を第4図(A)及び第5図に
おいて説明する。The reason why τ 2 is counted when a small amount of rice is cooked and τ 3 is counted when a large amount of rice is cooked will be described with reference to FIGS. 4 (A) and 5.
第5図に示すTs−hは正常接触状態において少量炊飯
を行つたときの温度検知手段(4)の検知温度の特性曲線
で,Ts−jは正常接触状態において多量炊飯を行つた
ときの温度検知手段(4)の検知温度の特性曲線であり図
において,わかるように測定温度が一定になる温度間及
びドライアツプの温度間が異つている。このため,多量
炊飯時にτ2をカウントすると第4図(A)に示すように
検出温度が一定になる時間をカウントしてしまいτ1よ
りも長くなつてしまう。これを演算手段(9)が入力し,
上述する算式に入れて演算を行うと,正常接触状態であ
るにもかかわらず異常接触状態と検出されてしまうこと
が起こる。よつて,多量炊飯時にはT5からT1までの
温度間(τ2)よりも高いT6からT2までの温度間(τ3)
をカウントして,上記のような誤検出が起きないように
している。Ts-h shown in FIG. 5 is a characteristic curve of the temperature detected by the temperature detecting means (4) when a small amount of rice is cooked in the normal contact state, and Ts-j is a temperature when a large amount of rice is cooked in the normal contact state. It is a characteristic curve of the temperature detected by the detection means (4). As can be seen in the figure, the temperature at which the measured temperature is constant and the temperature at the dry up are different. Therefore, when τ 2 is counted when cooking a large amount of rice, the time when the detected temperature becomes constant is counted as shown in FIG. 4 (A), and it becomes longer than τ 1 . The calculation means (9) inputs this,
When the calculation is performed by using the above formula, an abnormal contact state may be detected despite the normal contact state. Therefore, when cooking a large amount of rice, the temperature range between T 6 and T 2 (τ 3 ) is higher than the temperature range between T 5 and T 1 (τ 2 ).
Is counted to prevent the above false detections from occurring.
次に,釜(2)とセンサ(4a)とが異常接触しているときに
ついて説明する。Next, the case where the shuttle (2) and the sensor (4a) are in abnormal contact will be described.
炊飯スタート後ステツプ11において,炊飯量が判定さ
れるわけであるが釜(2)とセンサ(4a)とが異常接触して
いるので,正確な判定を行うこが出来ない。例えば,多
量炊飯であるにもかかわらず少量炊飯と判定されること
も起こりうるわけである。そこで,ここでは実際に多量
・少量炊飯を行つた場合の説明ではなく,多量又は少量
と炊飯量判定手段(7)が判定した場合について説明する
こととする。このように説明していく理由としてはこの
異常炊飯を判定し,かつ,それに対応する炊飯制御を行
うことは,炊飯量が全くわからなくてもできるものであ
るからである。以後そのステツプを説明する。Although the amount of cooked rice is judged at step 11 after the start of cooking rice, it is impossible to make a correct judgment because the pot (2) and the sensor (4a) are in abnormal contact. For example, even if a large amount of rice is cooked, it may be determined that it is a small amount of rice. Therefore, here, not a case where a large amount or a small amount of rice is actually cooked is explained, but a case where the rice cooking amount judging means (7) judges a large amount or a small amount will be explained. The reason for explaining in this way is that the abnormal rice cooking can be determined and the corresponding rice cooking control can be performed without knowing the rice cooking amount at all. The step will be described below.
まず炊飯量判定手段(7)がステツプ11で少量と判定し
た場合について説明する。第3図(B)はこの時の温度特
性図であり,Ts−fは温度検出手段(4)の検出温度,
Tr−fは米(5)の温度である。First, the case where the rice cooking amount determination means (7) determines in step 11 that the amount is small is described. FIG. 3 (B) is a temperature characteristic diagram at this time, Ts-f is the temperature detected by the temperature detecting means (4),
Tr-f is the temperature of rice (5).
ステツプ12〜ステツプ15までは上記正常時の少量炊
飯時と同様に経過して,τ1がカウントされる。次にス
テツプ16において,ステツプ11の結果に基づきステ
ツプ17へ移行する。ステツプ17〜ステツプ20まで
は上記正常時の少量炊飯時と同様に経過してτ2がカウ
ントされる。From step 12 to step 15, τ 1 is counted after the same progress as in the small amount rice cooking in the normal state. Next, in step 16, the process proceeds to step 17 based on the result of step 11. Until step 17 to step 20 2 tau passed in the same manner as in the minor cooking during the normal is counted.
この時,τ1は4分τ2は1分だつたとする。これをス
テツプ21で演算すると(τ1)4/(τ2)1<(Y)6となる。そ
してステツプ27で異常と判定されて,ステツプ29へ
移行し,炊き上げ完了後,保留時間(Th)経過後温度検出
手段(4)が133℃を検出するまで炊飯ヒータ(3)を弱火
加熱する生炊き炊飯工程に移行し,その後むらし工程を
行つて炊飯を終了する。At this time, τ 1 is 4 minutes and τ 2 is 1 minute. When this is calculated in step 21, (τ 1 ) 4 / (τ 2 ) 1 <(Y) 6. Then, it is judged to be abnormal in step 27, the process proceeds to step 29, and after the cooking is completed, the rice cooking heater (3) is heated with low heat until the temperature detecting means (4) detects 133 ° C. after the holding time (Th) has elapsed. The process shifts to the raw-cooking and rice-cooking process, and then the mulling process is performed to complete the rice-cooking.
ここでτ1とτ2との時間差がさほどない理由について
説明する。Here, the reason why the time difference between τ 1 and τ 2 is not so large will be described.
第3図(B)のTs−fの特性曲線を見てわかるように,
温度がほぼ一定に上昇している。これはセンサ(4a)が釜
(2)の温度よりも炊飯ヒータ(3)の温度をひろつているた
めである。このため温度一定時間やドライアツプ時間が
τ1とτ2に含まれず,時間差が少なくなるものであ
る。As can be seen from the characteristic curve of Ts-f in FIG. 3 (B),
The temperature is rising almost constantly. This is the sensor (4a)
This is because the temperature of the rice cooking heater (3) is wider than the temperature of (2). Therefore, the constant temperature time and the dry-up time are not included in τ 1 and τ 2 , and the time difference is reduced.
次に釜(2)とセンサ(4a)とが異常接触しているときに多
量炊飯を行つた場合について説明する。この時の温度特
性図は第4図(B)でありTs−Lは温度検出手段(4)の検
出温度はTr−Lは米(5)の温度である。先にも述べた
通り温度検出手段(4)は一定の温度上昇を検出してい
る。よつて,多量炊飯と検出されたときにカウントされ
るτ3は少量炊飯と検出されたときにカウントされるτ
2とほとんど時間がかわらないということがいえる。Next, a case where a large amount of rice is cooked while the kettle (2) and the sensor (4a) are in abnormal contact will be described. The temperature characteristic diagram at this time is shown in FIG. 4 (B), where Ts-L is the temperature detected by the temperature detecting means (4) and Tr-L is the temperature of rice (5). As described above, the temperature detecting means (4) detects a constant temperature rise. Therefore, τ 3 which is counted when a large amount of rice is detected is counted τ when it is detected as a small amount of rice.
It can be said that the time is almost the same as 2 .
これによりτ1/τ3<Yとなり異常炊飯と検出され,上記
したとおり,生炊き炊飯行程に移行した後,炊飯を完了
するものである。As a result, τ 1 / τ 3 <Y is detected and abnormal rice is detected, and as mentioned above, rice is completed after shifting to the raw rice cooking process.
以上のように釜(2)とセンサ(4a)との間に米(5)等が挟ま
つて釜(2)の温度検出が正しく行えず,生炊き炊飯とな
つてしまつた場合でも生炊き炊飯工程に基づいて米(5)
を炊き上げるので生炊きを防ぐことが出来る。As described above, the rice (5) is caught between the kettle (2) and the sensor (4a), and the temperature of the kettle (2) cannot be detected correctly. Even when the rice is cooked raw, the cooked rice is cooked. Rice based on process (5)
Since it is cooked, you can prevent raw cooking.
なお上記実施例ではステツプ11で炊飯量を検出してい
るが,τ1のカウント長さにより炊飯量を検出してもよ
い。Although the amount of cooked rice is detected in step 11 in the above embodiment, the amount of cooked rice may be detected by the counting length of τ 1 .
なお上記実施例では,τ1と2及びτ3との比によつて
正常接触及び異常接触を検出したが,炊き上げ完了温度
までの到達時間の早さによつて検出してもよくその検出
方法はこの限りではない。In the above embodiment, the normal contact and the abnormal contact are detected by the ratio of τ 1 and 2 and τ 3 , but they may be detected by the quickness of the arrival time to the cooking completion temperature. The method is not limited to this.
また上記実施例では保留時間(Th)を設けたので,その間
にセンサ(4a)を冷やすことが出来,その後弱火により温
度を上昇させるので炊飯完了温度133度に達するまで
の時間をより長く持つことが出来る。この間,釜(2)中
の飯温は98℃前後になつており,この状態を20分〜
30分保つことが,ご飯のでんぷんをβ状態からα状態
への転移させるのに不可欠であることが昭和54年8月
1日学建書院(株)出版「調理と米」に記されている。
また上記実施例では保留時間(Th)を設けることにより,
飯温を98度前後に長く保たせるようにしたが,133
度に到達するまでの時間を所定時間になるよう制御して
もよく,その制御方法はこの限りではない。In addition, since the holding time (Th) is provided in the above-described embodiment, the sensor (4a) can be cooled during that time, and the temperature is raised by a low heat thereafter, so that the time to reach the rice cooking completion temperature 133 degrees should be longer. Can be done. During this time, the temperature of the rice in the kettle (2) is around 98 ° C, and this state is for 20 minutes ~
It is described in "Cooking and Rice" published by Gakken Shoin Co., Ltd. on August 1, 1979 that it is indispensable to keep starch for 30 minutes from the β state to the α state. .
Further, in the above embodiment, by providing the hold time (Th),
I tried to keep the rice temperature around 98 degrees for a long time, but 133
The control may be performed so that the time to reach the predetermined time is the predetermined time, and the control method is not limited to this.
またステツプ27で異常と検出された際に異常を報知す
るブザーチヤイム,ランプ等の報知手段を設けて使用者
に知らせるようにしてもよい。Further, a notification means such as a buzzer chime or a lamp may be provided to notify the user of the abnormality when the abnormality is detected in step 27.
以上説明したとおり,この発明によれば沸騰温度付近に
設定した第1の温度間と上記第1の温度間よりも高く炊
飯完了温度よりも低い温度範囲内に設定した第2の温度
間の経過時間をそれぞれ計測して比較し、この比較値に
よって、炊飯状態の異常を検知するようにしたので、確
実に米の生炊きを防止出来るという効果がある。As described above, according to the present invention, the passage between the first temperature set near the boiling temperature and the second temperature set within the temperature range higher than the first temperature and lower than the rice cooking completion temperature. Times are measured and compared, and the comparison value is used to detect an abnormality in the cooked rice state. Therefore, there is an effect that it is possible to reliably prevent raw rice from being cooked.
第1図はこの発明の機能ブロツク図,第2図はフローチ
ヤート図,第3図(A)は正常接触炊飯時の少量炊飯の温
度特性図,第3図(B)は異常接触炊飯時の少量炊飯の温
度特性図,第4図(A)は正常接触炊飯時の多量炊飯の温
度特性図,第4図(B)は異常接触炊飯時の多量炊飯の温
度特性図,第5図は少量炊飯と多量炊飯との温度特性の
相異を示す説明図,第6図は従来の炊飯器の機能ブロツ
ク図,第7図(A)は正常接触炊飯時の少量炊飯の温度特
性図,第7図(B)は正常接触炊飯時の多量炊飯の温度特
性図,第7図(C)は異常接触炊飯時の少量炊飯の温度特
性図,第7図(D)は異常接触炊飯の多量炊飯の温度特性
図,第8図は異常接触炊飯時の釜とセンサとの状態説明
図である。第9図は他の従来の炊飯器の構成図、第10
図は正常炊飯時のセンサの温度特性図,第11図は異常
炊飯時のセンサの温度特性図。 図において(1)は炊飯器本体,(2)は釜、(3)は加熱手
段,(4)は温度検出手段,(5)は米,(7)は炊飯量検出手
段,(8)は加熱量制御手段,(10)は検温状態検出制御手
段である。 なお,図中同一符号は同一又は相当部分を示す。Fig. 1 is a functional block diagram of the present invention, Fig. 2 is a flow chart, Fig. 3 (A) is a temperature characteristic diagram of a small amount of rice cooked during normal contact rice cooking, and Fig. 3 (B) is an abnormal contact rice cooked rice. Temperature characteristics of small amount of rice, Fig. 4 (A) is temperature characteristics of large amount of rice when normal contact rice is cooked, Fig. 4 (B) is temperature characteristics of large amount of rice when abnormal contact rice is cooked, and Fig. 5 is small amount. Explanatory diagram showing the difference in temperature characteristics between cooked rice and large quantity cooked rice, FIG. 6 is a functional block diagram of a conventional rice cooker, FIG. 7 (A) is a temperature characteristic chart of small quantity cooked rice during normal contact cooked rice, 7th Figure (B) is a temperature characteristic diagram of large amount of rice cooked during normal contact rice cooking, Figure 7 (C) is a temperature characteristic diagram of small amount of rice cooked during abnormal contact rice cooking, and Figure 7 (D) is a large amount rice cooked under abnormal contact rice cooking. FIG. 8 is a temperature characteristic diagram, and FIG. 8 is an explanatory view of the state of the pot and the sensor at the time of abnormal contact rice cooking. FIG. 9 is a block diagram of another conventional rice cooker, FIG.
The figure shows the temperature characteristics of the sensor during normal rice cooking, and Fig. 11 shows the temperature characteristics of the sensor during abnormal rice cooking. In the figure, (1) is a rice cooker body, (2) is a pot, (3) is heating means, (4) is temperature detecting means, (5) is rice, (7) is rice amount detecting means, and (8) is The heating amount control means (10) is a temperature detection state detection control means. In the drawings, the same reference numerals indicate the same or corresponding parts.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 小林 雅和 埼玉県大里郡花園町大字小前田1728番地1 三菱電機ホーム機器株式会社内 (56)参考文献 特開 昭63−252112(JP,A) ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masakazu Kobayashi 1728 Omaeda, Omaeda, Hanazono-cho, Ozato-gun, Saitama 1 Mitsubishi Electric Home Equipment Co., Ltd. (56) Reference JP-A-63-252112 (JP, A)
Claims (1)
納する釜、 この釜を介して米を加熱する加熱手段、 上記釜に当接し沸騰温度付近に設定した第1の温度間と
上記第1の温度間よりも高く炊飯完了温度よりも低い温
度範囲内に設定した第2の温度間をそれぞれ検出する温
度検出手段、 上記第1の温度間の第1経過時間と上記第2の温度間の
第2経過時間を計測する計測手段、 上記第1経過時間と上記第2経過時間とを比較して炊飯
状態の異常を検知する異常検知手段、 上記異常検知手段により異常が検知された場合、一定時
間米の加熱を停止させた後、上記炊飯完了温度よりも高
い所定温度まで加熱するように上記加熱手段を制御する
加熱量制御手段 を備えたことを特徴とする炊飯器。1. A rice cooker main body, a kettle that is detachably accommodated in the rice cooker main body and stores rice, a heating means for heating rice through the kettle, and the heating means is in contact with the rice cooker and set to a temperature near the boiling temperature. Between the first temperature and the second temperature set in a temperature range higher than the first temperature and lower than the rice cooking completion temperature, respectively, the first temperature between the first temperature Measuring means for measuring the second elapsed time between the elapsed time and the second temperature, abnormality detecting means for comparing the first elapsed time with the second elapsed time to detect an abnormality in the cooked rice state, the abnormality detection When an abnormality is detected by the means, after heating the rice for a certain period of time is stopped, a heating amount control means for controlling the heating means so as to heat to a predetermined temperature higher than the rice cooking completion temperature is provided. Rice cooker.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63319999A JPH0661298B2 (en) | 1988-12-19 | 1988-12-19 | rice cooker |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63319999A JPH0661298B2 (en) | 1988-12-19 | 1988-12-19 | rice cooker |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02164315A JPH02164315A (en) | 1990-06-25 |
JPH0661298B2 true JPH0661298B2 (en) | 1994-08-17 |
Family
ID=18116621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63319999A Expired - Lifetime JPH0661298B2 (en) | 1988-12-19 | 1988-12-19 | rice cooker |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0661298B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2920191B2 (en) * | 1993-09-30 | 1999-07-19 | タイガー魔法瓶株式会社 | Electromagnetic rice cooker |
JP4765565B2 (en) * | 2005-11-09 | 2011-09-07 | タイガー魔法瓶株式会社 | Rice cooker |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63252112A (en) * | 1987-04-09 | 1988-10-19 | 三菱電機株式会社 | Rice cooker |
-
1988
- 1988-12-19 JP JP63319999A patent/JPH0661298B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH02164315A (en) | 1990-06-25 |
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